Spicy Indian Kheer with Scotch Bonnet
A creamy Indian dessert with a spicy kick from the Scotch Bonnet pepper. This unique fusion of flavors is sure to impress.
Ingredients
- ●1 cup riceuncooked
- ●2 cups milkwhole
- ●1 cup kheerstore-bought or homemade
- ●1/4 teaspoon scotch bonnet pepperseed removed, finely chopped
- ●1/2 teaspoon cardamomground
- ●2 tablespoons sugaror to taste
- ●2 tablespoons butterunsalted
- ●1/4 cup intense chocolate chipsoptional
Instructions
- 1
Combine the milk and rice in a medium saucepan and cook over medium heat, stirring constantly, until the rice is cooked and the mixture thickens.
- 2
Add the kheer, scotch bonnet pepper, cardamom, and sugar to the saucepan and stir to combine.
- 3
Bring the mixture to a simmer and cook for 2-3 minutes, or until the flavors have melded together.
- 4
Remove the saucepan from the heat and stir in the butter until it is melted.
- 5
If using chocolate chips, stir them in at this point.
- 6
Pour the kheer mixture into individual serving cups or a large serving dish.
- 7
Refrigerate the kheer for at least 2 hours, or until chilled.
- 8
Serve the kheer cold, garnished with chopped nuts or a sprinkle of cardamom if desired.